Description
These Valentine’s Double Chocolate Raspberry Brownies are the ultimate decadent treat for your loved one! Rich, fudgy chocolate brownies are combined with gooey raspberry jam and topped with a luscious chocolate ganache. A perfect dessert for a romantic celebration.
Ingredients
Scale
For the Brownie Batter:
- 1 cup unsalted butter, melted
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/4 cup raspberry jam (or preserves)
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
For Garnish (Optional):
- Fresh raspberries
- Powdered sugar
Instructions
- Preheat & Prep:
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper or non-stick spray.
- Make the Brownie Batter:
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semisweet and milk chocolate chips.
- Add the Raspberry Jam:
- Drop spoonfuls of the raspberry jam over the brownie batter and use a toothpick or knife to swirl it into the batter. Be careful not to overmix, as you want to see the raspberry ribbons throughout the brownies.
- Bake the Brownies:
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter).
- Let the brownies cool in the pan on a wire rack.
- Make the Chocolate Ganache:
- While the brownies are cooling, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
- Pour the hot cream over the semisweet chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy.
- Assemble & Serve:
- Once the brownies have cooled completely, pour the ganache over the top, spreading it into an even layer.
- Garnish with fresh raspberries and a dusting of powdered sugar, if desired.
Notes
- Storage: Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
- Raspberry Variation: You can substitute raspberry jam with strawberry or blueberry jam for a different twist.
- Fudgy Texture: These brownies are meant to be fudgy and dense, so make sure to not overbake them.
- Make-Ahead: You can prepare the brownies in advance and store them in an airtight container. The ganache can also be made ahead and refrigerated; just warm it slightly before using.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 30
- Sodium: 90 mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg